2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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At Dirk's
we carriy many additional items to complete and complement your favorite recipe such as:
 
- Select Fresh   
     Vegetables
- Fresh Breads
- Fresh Chips &
 Crackers
- Parchment Paper
    (by the sheet)
- Seafood Utensils
and more.....













  Terry's White Clam Sauce
 
  •  A dinner party dish and a great crowd pleaser.
  • Use over any kind of pasta. We usually use linguine.
  • I like to add some small whole clams for garnish.
  • This recipe can be made ahead and frozen.

Ingredients
  • 1 cup extra virgin olive oil
  • 1/3 cup fresh garlic, chopped
  • 5 cups clam juice
  • 3 1/2 cups  canned chopped clams or 2 pounds of frozen chopped clams
  • 3/4 cup white wine
  • 2 teaspoons black pepper
  • 1 1/2 teaspoon red pepper flakes
  • 1 1/2 teaspoon dry parsley flakes
  • 1 teaspoon dry thyme
  • 1/4 teaspoon salt
  • 1/3 cup fresh parsley, chopped
  • 24 little nex clams, scrubbed and rinsed (optional)
  • 2 lbs. Linguini

       

Directions
  • Saute the garlic in olive oil for about 4 minutes. Add all the other ingredients except for the fresh parsley and whole clams. Simmer until the sauce concentrates, about 20 to 25 minutes. Add clams and simmer for another 5 to 6 minutes until the clams open. Toss parsley in now and stir in.
  • In order to have a nice creamy sauce, you need to cook your pasta very "al dente" or about 3/4 done. Drain pasta, put it back in the pot and cover with the hot sauce. Simmer for about 5 to 6 minutes until sauce thickens.
  • Serve with a fresh green salad, crusty bread and a couple bottles of good wine.
  • This recipe serves about 8 to 10 hungry people
Dirk's Fish and Gourmet Shop © 2004